文档介绍：--经典粤菜THECANTONESECUISINEBriefIntroductionOriginandHistoryFeatureInfluenceSpecialCuisineFRIEDBananacontentOneofthefourgreattraditionsofChinesecuisine--中国著名四大菜系之一Guangzhou,aFoodparadise--食在广州Useawidevarietyofingredients,offeringfoodofalltastes,shapesandcolors,goodatchangingFirstimpressionCantoneseoriginatedinHandynasty---粤菜起源于汉CookingskillmaturedinSongdynastyandTangdynastyasCantonhasbeenatradingport。---由于广州是当时的一个贸易港口,粤菜的烹调技艺在宋朝和唐朝成熟。DuetotheMingandQingthrivingeconomies,theCantonesehadagreatpromotion---由于明清繁荣的经济,粤菜得到了很大的推广。Originanddevelopment--History历史因素Guangdonghasanadvantageindietforitssubtropicalclimateandlongcoastlinewhichprovideabundantingredients.---广东地处亚热带,濒临南海,雨量充沛四季常青,物产富饶。故广东的饮食,一向得天独厚。Originanddevelopment--Geography地理优势--MainingredientsTheCantonesewilleatanythingthatswims,,excepttheplane,andeverythingthathaslegs,,有好有丑,山有鳖名蛰,竹有鼠名鼠留,仓鸟鹳之足,获而者之,鲟鱼之唇,活而脔之,谓之鱼魂,此其珍者也。至于遇蛇必捕,不问长短,遇鼠必执,不问大小,蝙蝠之可恶,蛤蚧之可畏,蝗虫之微生,悉取而燎食之。蜂房之毒。麻虫之秽,炒而食之,蝗虫之卯,天蛇之翼,炒而食之。----南宋周去非在《岭外代答》-----粤菜博采众长,烹饪技巧擅长模仿和创新Withitsownclimatecharacteristicsandcustoms,pletesystemofcookingskillsanduniquecookingcharacteristics.--粤菜根据广东一带的气候、风俗,形成了一个完整的系统和独特的烹饪技巧。CookingskillsThecuisinehasmorethan20cookingmethods,andisgoodatStir-Fry,fry,bake,braise,stew,etc--粤菜有超过20多种的烹饪技法,尤擅长尤以炒、煎、焖、炸、煲、炖、uratedosageofingredients--用量精而细EmphasizetheDecoratingandthecolor--注重颜色,装饰美而艳。Cookingskills